By cyclists
Biker comfort food.
Peel the apples, cut them into quarters and remove the cores. Cut the apples into thick slices. Melt 25g/1oz of the butter in a large saucepan and fry the apple pieces over a medium heat for five minutes, or until lightly browned, turning regularly. Using a slotted spoon, transfer the apple pieces to a plate and return the pan to the heat.
Add the rest of the butter and oil to the pan and as soon as the butter melts, sauté the onions, celery and carrot for 15 minutes, or until the onions are soft and very golden, stirring occasionally. Add the garlic, apples, potatoes, thyme and bay leaf and cook for another 3 minutes, stirring.
Pour the broth into the saucepan, season with black pepper and bring to a boil. Reduce heat and simmer for about 25 minutes, or until celery and carrots are very tender, stirring occasionally.
Remove the pan from the heat. Remove the thyme sprigs and bay leaf and discard. Let cool and then blend the soup with a hand blender until very smooth. (For an even smoother soup, strain it through a fine sieve into a blank bowl. ) Add a little more water if necessary until you get the right consistency. Alternatively, let the soup cool for a while, then blend it in a food processor until smooth and return it to the pot.
Adjust the seasoning with salt and pepper to taste. Set aside until ready to serve.
To make the filling, brush the surface of a small nonstick skillet with oil and sauté the bacon for 2-3 minutes over medium-high heat until golden brown and crispy. Drain on paper towels.
Mix the crème fraîche with the milk in a small bowl until smooth.
Gently reheat the soup just before serving, stirring constantly. Pour into bowls.
Pour the added fresh cream into a soup bowl. Carefully cut the crispy bacon into pieces with kitchen scissors and arrange it on top. Sprinkle with parsley, season with a little freshly ground black pepper and serve.
Use six tablespoons of crème fraiche sour cream and added milk if you prefer.
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